Red Pepper Cornmeal Souffle

1. 1

   In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup of the cornmeal mixture to the egg yolks; mix well. Return all to saucepan.

2. 2

   In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish.

3. 3

   Bake at 375u00b0 for 35-40 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.